The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

• Reflects the major advances in cheese science during the last decade
• Produced in a new 2-color format
• Illustrated with numerous figures and tables

• Preface to the Third Edition 2
• Front Cover 2
• Cheese: Chemistry, Physics and Microbiology 5
• Copyright Page 6
• Contents 7
• Foreword 9
• List of Contributors 11
• Preface to the First Edition 15
• Preface to the Second Edition 17